Roasted Cauliflower Chimichurri

I was standing in the produce aisle, staring at a massive cauliflower, when the idea hit me. What if I stopped chopping it into tiny florets and just sliced it like a steak? That evening, I brushed those thick rounds with olive oil, roasted them until they were caramelized at the edges, and drizzled them with chimichurri I'd been saving in the fridge. It was simple, but it felt like I'd unlocked something new.

The first time I made this for friends, I was nervous they'd miss the meat. But the moment I set the platter down, with that vibrant green sauce pooled over the golden cauliflower, everyone leaned in. One friend said it reminded her of a bistro in Buenos Aires, and another asked for the recipe before we even finished eating. That's when I knew this dish had staying power.

Ingredients

• Cauliflower: Choose heads that are firm and heavy, with tightly packed florets. The core holds the steak together, so don't trim it away.
• Olive oil: Use a good quality oil for brushing the steaks. It helps them caramelize and keeps the surface from drying out.
• Smoked paprika: This is optional, but it adds a subtle warmth and a hint of smokiness that deepens the flavor.
• Fresh parsley: Flat-leaf parsley has a cleaner, brighter taste than curly. Chop it finely so it releases its oils into the sauce.
• Cilantro: It adds a fresh, citrusy note. If you're not a fan, you can use all parsley instead.
• Red wine vinegar: The acidity brightens the chimichurri and balances the richness of the olive oil. Don't skip it.
• Garlic: Fresh garlic is key here. Mince it finely so it blends smoothly and doesn't overpower the herbs.
• Crushed red pepper flakes: Start with less if you're sensitive to heat. You can always add more to taste.
• Extra-virgin olive oil: This is the backbone of the chimichurri. Use a fruity, robust oil for the best flavor.

Instructions

Preheat and prep your pan:

Set your oven to 425 degrees F and line a baking sheet with parchment paper. This keeps the cauliflower from sticking and makes cleanup easier.

Slice the cauliflower into steaks:

Remove the leaves and trim the stem flat, but leave the core intact so the slices hold together. Cut each head into thick slices, about three-quarters of an inch. You'll get two or three good steaks per head, and the loose florets can be roasted alongside or saved for another meal.

Season and oil the steaks:

Lay the slices on the baking sheet and brush both sides with olive oil. Sprinkle with salt, black pepper, and smoked paprika if you're using it. The oil helps them turn golden and crisp at the edges.

Roast until golden:

Slide the pan into the oven and roast for 20 minutes. Flip each steak carefully with a spatula, then roast for another 10 minutes until they're tender in the center and caramelized on the surface.

Make the chimichurri:

While the cauliflower roasts, combine the parsley, cilantro, red wine vinegar, garlic, red pepper flakes, salt, and black pepper in a bowl. Stir in the olive oil until everything is well mixed and glossy.

Serve and sauce:

Arrange the roasted cauliflower on a platter and spoon the chimichurri over the top. Serve it warm or at room temperature, letting the sauce soak into the nooks and crannies.

Save

I remember bringing this to a potluck and watching a skeptical cousin take a cautious bite. She looked up, surprised, and said it tasted like summer in Argentina. She'd never been, but somehow the chimichurri transported her. That's the magic of this dish, it's simple, but it carries you somewhere warm and generous.

Serving Suggestions

I like to serve these steaks with a scoop of quinoa or a mound of fluffy rice to soak up the extra chimichurri. Grilled vegetables or a simple arugula salad on the side keeps things light and fresh. If you're making this for a crowd, double the chimichurri and set out a bowl so people can drizzle more on top.

Storage and Reheating

Leftover cauliflower steaks keep well in the fridge for up to three days. Store them in an airtight container with a little extra chimichurri spooned over the top. Reheat them in a 350 degree F oven for about 10 minutes, or enjoy them cold straight from the fridge. The chimichurri stays vibrant for up to a week and tastes great on eggs, grilled chicken, or tossed with roasted potatoes.

Variations and Swaps

If you want to add a little richness, crumble some vegan feta or toasted pine nuts over the top before serving. A squeeze of fresh lemon juice in the chimichurri brightens it even more. You can also roast the cauliflower with a drizzle of balsamic vinegar in the last five minutes for a sweet, tangy glaze.

• Swap the cilantro for basil or mint if you want a different herbal note.
• Add a pinch of cumin to the cauliflower seasoning for a warmer, earthier flavor.
• Use lime juice instead of red wine vinegar in the chimichurri for a tropical twist.

Save

This dish has become one of my go-to meals when I want something that feels special but doesn't require hours in the kitchen. I hope it finds a place at your table, too.

Recipe Questions & Answers

→ How do you prepare cauliflower steaks for roasting?

Remove the leaves and trim the stem while keeping the core intact. Slice the cauliflower into 3/4-inch thick steaks, aiming for 2-3 per head for even roasting.

→ What gives the chimichurri its vibrant flavor?

Fresh parsley, cilantro, garlic, and red wine vinegar combine with olive oil and spices to create the bright, herbaceous chimichurri sauce.

→ Can the cauliflower steaks be made ahead of time?

Yes, you can roast the cauliflower steaks in advance and prepare the chimichurri separately. Combine and serve warm or at room temperature.

→ What spices enhance the roasting process?

A mix of sea salt, black pepper, and optional smoked paprika adds depth and smokiness to the roasted cauliflower.

→ How can the dish be served for a complete meal?

Pair the roasted cauliflower steaks with grains like quinoa or rice, and grilled vegetables for a balanced, plant-based plate.